الفهرس 
Materials and mithodsOnly 14 pages are availabe for public view
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Abstract
In this investigation, posibility of utilization of some important microoganisms in food industries i.e.
Rhizopus oligosporus to improve the nutritional value by production some fermented foods from soybean and faba bean cotyledons which are called ”Tempeh
The objective of these studies included the following items : I. Effect of some pretreatments (soaking and germination)
on the chemical composition and antinutritional components
of soybean and faba bean cotyledons.
II. Optimization of factors affecting fermentation in production of tempeh from soybean or faba bean
cotyledons.
III. Chemical properties and sensory evaluation of tempeh
products and ”Taameia”.
IV. Nutritional evaluation of tempeh products and ”Taameiatl
The obtained results could be summerized as follows:
1- Soybean seeds exhibited high crude protein, non
protei n nitrogen, ether ext rae t and ash contents compared
to faba bean seeds. Faba bean seeds exhibited high available
carbohydrates and crude fiber contents compared to
soybean seeds. Dehulling process resulted in increase
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either crude protein or ether extract of soybean and faba
bean cotyledons. Fiber content and available carbohydrates
of soybean and faba bean were decreased by dehuling process.
Soaking process led to increase moisture, crude protein
and fiber contents and decrease non protein nitrogen, ether
extract and ash contents of soybean cotyledons.
This process led to increase moisture, crude fiber and
available carbohydrates and decrease crude protein, non
protein nitrogen and ether extract of faba bean cotyledons.
Cooki ng process of dehulled soybean cot yledons (un treated,
soaked and germinated) led to increase crude protein, ether
extract and fiber contents and decrease non protein
nitrogen, ash and available carbohydrates. This process
led to increase ether extract and fiber contents and
decrease crude pro tein , non protein nitrogen and ava ilable
carbohydrates of dehulled faba bean cotyledons.
2- Soybean seeds exhibited high concentration of phytic
acid and trypsin iohi bitor ac tivity (10.23 mg/ g and 41. 09
TIU /mg, respect ivel y) than those of faba bean seeds (2.07
mg/g and 21.37 TIU/mg, respectively). However, faba bean
seeds exhi bited hi gh concen tra tion of total vicine (14.16
mg/g) than those of soybean seeds (5.15 mg/g). The
dehulling process has no significant effect’ on phytic acid, trypsin inhibitor activity and total vicine of soybean.This process led to increase trypsin inhibitor activity
and total vicine only of faba bean. Soaking and germination
processes led t0 algnI ficant decrease (P<O. 05) in phy tic acid, trypsin inhibitor activity and total vicine of soybean and faba bean co~yledons. Cooking process of dehulled
soybean and faba 1!Iean(un trea ted, soaked and germi nated)
led to more significant decrease in phytic acid, trypsin inhibitor activity and total vicine. 3- Chemical composition of tempeh products which were
prod uced from (trea ted and un trea ted soybean and faba bean
co tyledons) was determined. For so y bean ternpehs, rnoist ure
content, crude protein, non protein nitrogen, true protein,
ether extract, ash content, crude fiber and available carbohydrates ranged as 52.01 and 64.79%, 43.16 and 55.54%,
0.19 and 0.93%, 40.98 and 49.99%, 15.14 and 29.58%, 3.44 and 5.74%, 3.85 and 7.23% and 11.75 and 22.33%, respectively. With respect to faba bean ternpehs these components
were in the range of 55.75 and 76.06%, 27.88 and 48.67%,
0.23 and 1.24%, 24.57 and 42.30%, 1.02 and 2.41%, 2.25 and 4.90%, 3.09 and 5.41% and 40.82 and 63.20%, respectively
4- Total volatile nitrogen and ammonia of tempeh produced from
significantly soybean or faba bean cotyledons increased
(P<O.OS) with increasing incubation
temperatures and incubation periods generally or within
the differ ent trea tmen ts. Anyhow, it could be considered that faba 31°C
the excellent tempeh is that produce of soybean or bean tempehs after soaking for 24 hr , incubated at for 36 hr incubation period. For these conditions
total voltiale nitrogen was 0.29 and 0.36% and ammonia was 0.25 and 0.29% in soybean and faba bean tempeh,
respectively. These
which is the higher
nitrogen and ammonia,
va lues are lesser than 0.40 and 0.30%
accepted values for total volatile
respectively by the panelists.
Statistical analysis showed that there are more or less significant
soybean or faba differences in thiobarbituric acid of
bean tempehs between the different
trea tments. Anyhow, general means of diff eren t trea tmen ts
ind icated that they are under the maximum accept ed 1imi t
(7.71 mg malonaldehyde/kg).
5- pH value in soybean or faba bean tempehs increased significantly (P<0.05) with increasing incubation temperatures and incubation periods generally or within the different
treatments. 6- Changes in
inhibitor antinutritional factors,” phytic acid, trypsin activity and total vicine, could be summerized as follows:
Phytic acid of soybean and faba bean tempehs decreased significantly (P<0.05) from 7.44 and 1.20 mg/g to 6.12
and 0.96 mg /g wi th inc reasing incu bation temperature from
25° to 31°C, respectively. It decreased significantly
(P<0.05) from 8.61 and 1.58 mg/g to 5.58 and 0.70 mg/g
with increasing incubation period from 0 to 72 hr of soybean
and faba bean tempehs, respectively. Increasing incubation
temperature and incubation period within the different
treatments led to significant decrease (P<0.05) in phytic
acid of soybean or faba bean tempehs. Phytic acid decreased
significantly (P<0.05) from 7.21 and 8.36 mg/g to 4.05
mg/g with increasing incubation temperature from 25° to
310C and increasing incubation period from 0 to 36 hr of
soybean tempeh produced from soybean soaked for 24 hr.
The same trend was observed in the case of faba bean tempeh.
This treatment was an optimum one to produce the excellent
tempeh from soybean or faba bean.
Trypsin inhibitor activity decreased significantly (P<O.OS) from 17.30 and 8.48 TIU/mg to 9.99 and 5.69 TIU/mg
with increasing incubation temperature from 25° to 31°C of soybean and faba bean tempehs, respectively. It
decreased significantly (P<O.05) from 25.63 and 13.71 TIU/mg
to 8.50 and 4.12 TIU/mg with increasi ng incubation per iod
from 0 to 72 hr of soybean and faba bean tempehs,
respectively. Increasing incubation temperature and -
incubation period within the different treatments led to
significant decrease (P<0.05) in trypsin inhibitor activity
of soybean or faba bean tempehs. Trypsin inhibitor activity
decreased significantly (P<O.05) from 10.03 and 19.28 TIU/mg
to 3.21 TIU/mg with increasing incubation temperature from
250 to 31°C and increasing incubation period from 0 to
36 hr , of soybean tempeh produced from soybean soaked for
24 hr , respectively. The same trend was observed in the
case of faba bean tempeh. This treatment was an opt imum
one to produce the excellent tempeh from soybean or faba bean.
Total vicine content decreased significantly (P<0.05)
from 2.30 and 6.60. mg/~ to 2.03 and 5.60 mg/g with increasing incubation. temperature from 25° to 31°C of soybean
and faba bean tempehs, respectively. It decreased significantly
(P<O.05) from 2.75 and 7.71 mg/g to 1.67 and 4.96 mg/g with increasing incubation period from 0 to 72 hr
of soybean and faba bean tempehs, respectively. Increasing
incubation temperature and period within the different
treatmen ts led to signi ficant decrease (P<O. 05) in tota 1
vicine content of soybean or faba bean tempehs. Total vic ine content decreased signi ficant Iy (P<O. 05) from 1.73 and 2.01 mg/g to 1.34 mg/g with increasing incubation
temperature from 25° to 31°C and increasing incubation
period from 0 to 36 hr , of soybean tempeh produced from soaking process for
was 0 bserved in the ment was an optimum
24 hr, respec tive 1y • The same trend
case of faba bean tempeh. This treatone
to produce the excellent tempeh
from soybean or faba bean. 7- Results of chemical properties of tempeh produced from soybean and faba bean cotyledons as affected by mixing
wi th green spices and frying compared wi th ”Taameia” could be summarized as follows : Fermentation process led to significant (P<O.OS)increase crude protein and fiber contents and decrease
ether extract,ash and availablecarbohydrates of either soybean
or faba bean tempehs. Addition of green spices led to significant decrease (P<O.OS) crude protein and ether
ext ract 0 f soybean tempeh from 49.04 and 24.00% to 40.56 and 20.13%, respectively. With respect to faba bean tempeh this decrease was from 36.12 and 1.39% to 30.28 and 1.20%,
respectively. It led to significant increase (P<O.OS)
of ash, fiber and available carbohydrates of either soybean
and faba bean tempehs except available carbohydrates of faba bean tempeh which
Frying process was increased insignificantly (p>o.OS).led to significant decrease all chemical components of either ”Taameia”,
and all soybean and faba bean tempeh products.8- Addition of green spices to soybean and faba bean tempeh led to significant increase (p<o.Os) in total
volatile nitrogen and ammonia of these products. Thiobarbituric
acid (TBA) decreased significantly (p<o.Os) by adding green spices to tempeh produced from soybean or
faba bean. Frying process led to significant decrease (P<O.05) in total vola tile nit rogen , ammonia and pH va
of Taameia and all tempeh products. Anyhow. it could be noticed that fried tempeh products contained higher
amounts of total volatile nitrogen and ammonia compared to ”Taameia” but still in the accepted range. Frying process
led to signi fican tine rease (P<O.05) in TBA of ”Taame ia” and all tempeh products. Anyhow, in spite of TBA in fried tempeh products is significantly higher than TBA in ”Taameia”. it is still in accepted range. 9- Addition green spices to soybean or faba bean
tempehs led to decrease in antinutritional components
(phytic acid, trypsin inhibitor activity and total vicine).
Frying process led to significant decrease (P<O.OS) in
these antinutritional components of ”Taameia” and all tempeh
products. Processing of faba bean tempeh prod uc ts minimi zed
these antinutritional components compared to ”Taameia”.
Processing of soybean tempeh products also minimized trypsin
inhibitor activity and total vicine compared to ”Taameia”.
but their phytic acid contents were not less than that of ”Taameia”.This is due to the largest amount of phytic
acid in soybean at zero time of fermention. 10- Statistical analysis indicated that there is not
difference (P>O.OS) between soybean tempeh significant mixed with green spices and ”Taameia” from the the stand
point view of flavor and odor.
Statistical analysis did
not indicate any significant differences (P>O.OS) between
soybean and faba bean tempehs without green spices for flavor, odor, color and appearance. Average scores of flavor
and ode r of soybean tempeh mixed with green spices were
significant higher (P<O.OS) than those of soybean without green spices and faba bean tempeh products. Statistical
analysis indicated that ”Taameia” obtained the higher scores
for color, texture and appearance. With respect to tempeh prod uc t s , soybean tempeh mi xed wi t h green spices obtained the higher scores for color, texture and appearance compared
to the other tempeh products.
With respect to overall
acceptabili,ty, there was no significant difference between
soybean tempeh mixed ~ith green spices and ~Taameia”. 11- Using of Rhi zopus 01igosporus to pr od uce soy bean
or faba bean tempehs led to decrease their mineral elements.
This decrease is parralel to high decrease in ash content
during tempeh production.
Addition of green spices led
to increase all elements except Fe in soybean or faba bean
constituted the least unsaturated fatty acids of all
prod uc t s , Ad dition green spices led to inc rease palmi tic
and oleic fatty acids, while it decreased stearic, lenoleic
and lenolenic fatty acids of soybean or faba bean tempehs.
Frying process led to increase palmi tic, stearic and oleic
fatty acids, while it decreased lenoleic and lenolenic
fatty acids.CONCLUSION AND ECOMMENDATION
The obtained results indica ted that excellen t tempeh was prepared from soybean and faba bean seed after soaking
for 24 hr , dehulled by hand, cooked at 100°C for 30 mLn ; cooled to room temperature and inoculated with spores
suspension of the mold Rhizopus oligosporus. The inoculated
.bean cotyledons were inocubated at 31°C for 36 hr
to produce fresh tempeh.
The obtained tempeh is perffered to be mixed with green spices before frying process for 5 min. in boiled
oil. The final fried products will be wi th high protein
content and very low level of the antinutritional components
(phytic acid, trypsin inhibitor activity and total vicine).
Soybean tempeh containe 1.08 mg/g, 1.14 TIU/mg and 0.32
mg/g and faba bean tempeh containe 0.29 mg’g, 0.75 TIU/mg
and 0.87 mg/g of these components, respectively. These
components were removed in percentage of 89.36, 97.26 and
3.81%, from soybean
faba bean cotyledons
94.57%, respectively.
cot Y1edons. They were remo ved fram
in percentage of 84.82, 96.64 and
It is important to mention here that soybean is cheaper
than faba bean. The price of faba bean as about three
times of price of soybean. So soybean could be recommended
to produce new popular products which is soyb~an tempeh
mixed wi th green spices. It is belei ved that more study
on the other antinutritional components such as lectins,
tannins and stachyose will result in more credits to produce
and consume this product.